I obtained this receipt from "Taste of Home Cooking Magazine" in April of 2001. This is one of my favorites among our guests. Can be baked the night before and served the next mornin'.

In first bowl combine:
2 cups of all purpose flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt

In a second bowl combine:
1 egg
1 cup fat-free milk
1/3 cup oil

Stir second bowl of moist ingredients into first bowl of dry ingredients. Stir only until the dry ingredients are moistened.

Add to this mixture and only fold in:
1 cup chopped rhubarb
OR
1 cup fresh or frozen blueberries
OR
1 cup seeded sour cherries
OR
1 cup fresh or frozen chopped peaches
OR
1 cup fresh or frozen mixed berries (raspberries, blackberries, blueberries)

Spray muffins tins with baking spray and fill 3/4 full. Sprinkle a little sugar on top of each muffin. Bake at 350 degrees for about 25 minutes. Cool 5 minutes then remove from muffin pan and enjoy. Yield 1 dozen or 6 large.

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